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| Registros recuperados : 8 | |
| 1. |  | PELEGRINI, L. F. V. de; PIRES, C. C.; GALVANI, D. B.; BOLZAN, A. M. S.; SILVA, G. C. F. da. Características de carcaça de ovelhas de descarte das raças Ideal e Texel terminadas em dois sistemas de alimentação. Revista Brasileira de Zootecnia, Viçosa, MG, v. 37, n. 11, p. 2024-2030, out., 2008.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 2. | | PELEGRINI, L. F. V. de; PIRES, C. C.; TERRA, N. N.; CAMPAGNOL, P. C. B.; GALVANI, D. B.; CHEQUIM, R. M. Elaboração de embutido fermentado tipo salame utilizando carne de ovelhas de descarte. Ciência e Tecnologia de Alimentos, Campinas, v. 28, Supl. p. 150-153, dez., 2008.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 3. | | PELEGRINI, L. F. V. de; PIRES, C. C.; KOZLOSKI, G. V.; TERRA, N. N.; BAGGIO, S. R.; CAMPAGNOL, P. C. B.; GALVANI, D. B.; CHEQUIM, R. M. Perfil de ácidos graxos da carne de ovelhas de descarte de dois grupos genéticos submetidas a dois sistemas de manejo. Ciência Rural, v. 37, n. 6, p. 1786-1790, nov./dez. 2007.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 4. | | PELLEGRIN, A. C. R. S. de; PIRES, C. C.; NALERIO, E. S.; WOMMER, T. P.; MELLO, R. de O.; PELEGRINI, L. F. V. de. Qualidade da carne de cordeiros lactentes suplementados com teores de glicerina bruta em comedouro privativo. Semina: Ciências Agrárias, Londrina, v. 35, n. 5, p. 2685-2696, set./out. 2014.| Biblioteca(s): Embrapa Pecuária Sul. |
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| 5. | | PIRES, C. C.; GALVANI, D. B.; PELEGRINI, L. F. V. de; BOLZAN, A. M. S.; JAHN, G. M.; SANTOS, J. T. dos; TASHETTO, M. L.; RODRIGUES, A. B.; ARAÚJO, F. O. de. Componentes do peso vivo de ovelhas Ideal e Texel. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 43., 2006, João Pessoa. Produção animal em biomas tropicais: anais dos simpósios. João Pessoa: Sociedade Brasileira de Zootecnia, 2006. 3 f.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 6. | | PIRES, C. C.; GALVANI, D. B.; PELEGRINI, L. F. V. de; SANTOS, M. F. dos; BOLZAN, A. M. S.; WOMMER, T. P.; SILVA, G. B. da; SANTOS, J. T. dos; TASCHETTO, M. L. Composição física da perna de ovelhas Ideal e Texel alimentadas em confinamento ou pastagem cultivada. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 43., 2006, João Pessoa. Produção animal em biomas tropicais: anais dos simpósios. João Pessoa: Sociedade Brasileira de Zootecnia, 2006. 4 f.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 7. | | GALVANI, D. B.; PIRES, C. C.; PELEGRINI, L. F. V. de; SANTOS, M. F. dos; RODRIGUES, A. B.; JAHN, G. M.; ARAÚJO, F. O. de A.; VILLANOVA, D. R.; SILVA, G. B. da. Composição regional da carcaça de ovelhas de diferentes grupos genéticos alimentadas em confinamento ou pastagem cultivada. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 43., 2006, João Pessoa. Produção animal em biomas tropicais: anais dos simpósios. João Pessoa: Sociedade Brasileira de Zootecnia, 2006. 4 f.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| 8. | | GALVANI, D. B.; PELEGRINI, L. F. V. de; PIRES, C. C.; BOLZAN, A. M. S.; SNATOS, M. F. dos; WOMMER, T. P.; SORIANO, V. S.; VILLANOVA, D. R.; JOCHIMS, F. Características da carcaça de ovelhas Ideal e Texel submetidas a distintos sistemas alimentares. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 43., 2006, João Pessoa. Produção animal em biomas tropicais: anais dos simpósios. João Pessoa: Sociedade Brasileira de Zootecnia, 2006. 4 f.| Biblioteca(s): Embrapa Caprinos e Ovinos. |
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| Registros recuperados : 8 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
12/02/2021 |
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Data da última atualização: |
08/12/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
CUNHA, L. C. M.; MONTEIRO, M. L. G.; COSTA-LIMA, B. R. C. da; GUEDES-OLIVEIRA, J. M.; RODRIGUES, B. L.; FORTUNATO, A. R.; BALTAR, J. D.; TONON, R. V.; KOUTCHMA, T.; CONTE-JUNIOR, C. A. |
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Afiliação: |
Leda Cristina Muzzi Cunha, UFF; Maria Lúcia Guerra Monteiro, UFF; Bruno Reis Carneiro da Costa-Lima, UFF; Juliana Maria Guedes-Oliveira, Instituto Federal de Educação Ciência e Tecnologia da Paraíba; Bruna Leal Rodrigues, UFF; Alice Raquel Fortunato, UFF; Jéssica Diogo Baltar, UFF; RENATA VALERIANO TONON, CTAA; Tatiana Koutchma, Agriculture And Agri-Food Canada; Carlos Adam Conte-Junior, UFF. |
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Título: |
Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV-C radiation. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal Of Food Processing And Preservation, e15272, 2021. |
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DOI: |
https://doi.org/10.1111/jfpp.15272 |
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Idioma: |
Inglês |
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Notas: |
Early Access. |
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Conteúdo: |
The effect of different levels of microencapsulated pitaya peel extracts (100 ppm-MPE100, 1,000 ppm-MPE1000, and 2,000 ppm-MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm(2)) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (Delta E = 2.65) and BHT (Delta E = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capable of maintaining the oxidative stability of meat during refrigerated storage. Our study could encourage the use of microencapsulated extracts of pitaya (Hylocereus spp.) peel in irradiated pork meat at an industrial scale. MenosThe effect of different levels of microencapsulated pitaya peel extracts (100 ppm-MPE100, 1,000 ppm-MPE1000, and 2,000 ppm-MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm(2)) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (Delta E = 2.65) and BHT (Delta E = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capa... Mostrar Tudo |
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Thesaurus NAL: |
Food technology. |
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Categoria do assunto: |
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Marc: |
LEADER 02626naa a2200265 a 4500
001 2130029
005 2021-12-08
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.15272$2DOI
100 1 $aCUNHA, L. C. M.
245 $aEffect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV-C radiation.$h[electronic resource]
260 $c2021
500 $aEarly Access.
520 $aThe effect of different levels of microencapsulated pitaya peel extracts (100 ppm-MPE100, 1,000 ppm-MPE1000, and 2,000 ppm-MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm(2)) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (Delta E = 2.65) and BHT (Delta E = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capable of maintaining the oxidative stability of meat during refrigerated storage. Our study could encourage the use of microencapsulated extracts of pitaya (Hylocereus spp.) peel in irradiated pork meat at an industrial scale.
650 $aFood technology
700 1 $aMONTEIRO, M. L. G.
700 1 $aCOSTA-LIMA, B. R. C. da
700 1 $aGUEDES-OLIVEIRA, J. M.
700 1 $aRODRIGUES, B. L.
700 1 $aFORTUNATO, A. R.
700 1 $aBALTAR, J. D.
700 1 $aTONON, R. V.
700 1 $aKOUTCHMA, T.
700 1 $aCONTE-JUNIOR, C. A.
773 $tJournal Of Food Processing And Preservation, e15272, 2021.
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